Effects of lactic acid and lauricidin on the survival of Listeria monocytogenes, Salmonella enteritidis and Escherichia coli O157:H7 in chicken breast stored at 4°C

• Main Authors: Anang, Daniel Mensah, Rahmat Ali, Gulam Rusul, Bakar, Jamilah, Foo, Hooi Ling
• Format: Article
• Language: English; English
• Published: Elsevier 2007
• Online Access: http://psasir.upm.edu.my/id/eprint/6499/1/Effects%20of%20lactic%20acid%20and%20lauricidin%20on%20the%20survival%20of%20Listeria%20monocytogenes.pdf; http://psasir.upm.edu.my/id/eprint/6499/; http://dx.doi.org/10.1016/j.foodcont.2006.05.015

Lauricidin and lactic acid were evaluated for their eVects on growth and survival of Listeria monocytogenes (L55), Salmonella enteritidis (S552) and Escherichia coli O157:H7 (E19) inoculated onto raw chicken breast. Fresh, raw chicken breasts were purchased immediately after slaughter and transpor...